Grilling/BBQ Thread

[Wildin]

finally upgraded from my Weber.

Bought this shyt.

Upgrade is the wrong word. It's an addition. I got too many though. Absolutely can't get anymore.

The Weber can never steer you wrong if you learn how to use it. My pops still has his Smokey mountain from the late 80's/early 90's. It has some dings in the side of it. He's never spray painted it, it hasn't burned through, and it hasn't rusted through, which is an anomaly because he's never covered it or put it in a garage, so it's been rained on, left in and covered with snow.

He has replaced the grates, and he's cleans the inside every year and reseasons it (rub the inside with vegetable oil, light up a bunch of coals til temp is like 400 and let it burn out naturally.).

I'm 90% his cooks on that thing have that old school black bbq flavor just because he had that shyt since I was running around in the backyard and he was saying

" Stay your ass away from the smoker, it hot. I'm not gonna tell you again!"

I think regret getting a pit boss. Just don’t have that Smokey flavor as a charcoal pit

My boy got the pitboss this year. He likes it because it's "easy" . He doesn't want to light coals, fukk with dampers or do competition style bbq.

Thoughts on these brands/rate my collection? Trying to get good at BBQ.

Thoughts on my BBQ spice collection? I also use some Garlic/Herb Ms Dash, onion/garlic powder, and seasoning salt.

Yesterday I made BBQ chicken with the Texas Rub and it was

It never gave me a real taste. It was seasoned well but since it was a bit of everything it came out kinda bland. It may also be the quality of the spice I used too.

The Texas Rub honestly felt like it was kinda artificial reminded me of McDonalds BBQ sauce smell from the early 2000s.

I glazed it with some of the Memphis sauce. Maybe that’s where I messed up.

Imma take pics next time I BBQ. Imma try a McCormick Cajun dry rib next time.

Ditch the store bought name brand shyt. If anything check the local/regional section of your grocery stores, they should have some that's with either made locally or regionally and shipped in rather than big market name brand factory produced shyt.

Just read the ingredients on those labels and buy the individual components and make your own shyt.

90% of them are going to say

Salt
Black pepper
White pepper
Garlic powder
Brown sugar
Cayenne pepper
Paprika
Onion powder
Some herbs
Lemon zest
Orange zest

You can find all of that stuff and just make your own shyt.

When I started out making my own blends, I mixed salt and pepper in like 10 sandwich bags.

Then I added some shyt to each of them then I bought some stew meat

And I coated like 5-10 pieces of meat with each seasoning and I used colored toothpicks to differentiate between the blends

Bag 1 = yellow toothpick
Bag 2 = red toothpick
Bag 3 = blue toothpick
Bag 4 = green toothpick

I remember I had more seasoning bags than colored toothpicks so then it was

Bag 5 = yellow + blue toothpick
Bag 6 = yellow + green

None of that matters as long as you can keep them sorted and remember/recognize what's what when everything is cooked.

So I found out what I liked, what I didn't like. Experimented with different shyt.

I don't really use store bought blends anymore. There's some good ones out there especially if youre just doing a big party or something, the best part about those is keeping the bottles for your own blends.

 

[Wildin]

 

[Wildin]

She's resting now for 2hrs in a lined cooler.

She's tender and soft, but no real bark because I wrapped it. The seasoning I used was too fine for a bark. I bought some cheap seasonings that were too fine and I need them out my cupboard so I used them on this.

It'll be good eating. I'll take some pics of some slices.

I did hit my time goal. I put her on at 5 may be 5:15am , pulled her out at 3pm and will let her rest and will serve at 5pm.

 

[Wildin]

Mesquite was the wood. Quarter inch smoke rings in some parts. shyt was thick.

There was mad juice in the middle.

 

[fwest1]

She's resting now for 2hrs in a lined cooler.

She's tender and soft, but no real bark because I wrapped it. The seasoning I used was too fine for a bark. I bought some cheap seasonings that were too fine and I need them out my cupboard so I used them on this.

It'll be good eating. I'll take some pics of some slices.

I did hit my time goal. I put her on at 5 may be 5:15am , pulled her out at 3pm and will let her rest and will serve at 5pm.

You wrap with peach paper?

 

[Wildin]

You wrap with peach paper?

Nah. Heavy duty foil. I hate wrapping shyt. But you can break through the stall easier if you do it. I usually stall it out. But I had time constraints today. I hit my time goal 100% and not a minute late. That was cool.

I usually try wrapping once every 2 years or so. They've never turned out grand. The smoke ring and everything else was because of before the wrap. Some of my unwrapped shyt is ungodly.

I did an entire flat of burnt ends for a party, they were the first thing gone and all everyone talked about. Most people smoke the flat, pull it, chop it up and braise in the oven, I did mine entirely on a Weber kettle and people went apeshyt.

This one is good, nobody complained. If I can get a bomb bark and preserve it during a wrap, I'll quit my career and open a food truck. I just can't nail it. Something about wrapping it up takes all the feeling away. Don't ask me how.

 

[fwest1]

Nah. Heavy duty foil. I hate wrapping shyt. But you can break through the stall easier if you do it. I usually stall it out. But I had time constraints today. I hit my time goal 100% and not a minute late. That was cool.

I usually try wrapping once every 2 years or so. They've never turned out grand. The smoke ring and everything else was because of before the wrap. Some of my unwrapped shyt is ungodly.

I did an entire flat of burnt ends for a party, they were the first thing gone and all everyone talked about. Most people smoke the flat, pull it, chop it up and braise in the oven, I did mine entirely on a Weber kettle and people went apeshyt.

This one is good, nobody complained. If I can get a bomb bark and preserve it during a wrap, I'll quit my career and open a food truck. I just can't nail it. Something about wrapping it up takes all the feeling away. Don't ask me how.

Try that peach paper so it can sweat though it

that foil cause steam
Then the bark turns wet

 

[50CentStan]

I smoked a brisket for about 6 hours. Wrapped it and finished it in the oven another 5 hours. Figured the smoke flavor set. Easier to control the cooking temp in the oven. And yep. Finished perfect

 

[Supreme]

 

[Wild self]

Where do you buy those large pieces of brisket from?

 

[Supreme]

 

[CSquare43]

No grilling or smoking for me today, but I am making chili...

Got onions, garlic caramelizing now... about to cube us some steak and get it browned ..



Do we have a general cooking thread? If so, I didn't see it..

 

[Supreme]

 

[Wildin]

decided to do some Chuck roast burnt ends.

 

[Wildin]

Where do you buy those large pieces of brisket from?

You should have local meat market or butcher shop near you. If not go to the nicest grocery store and see what cuts they have, ask them where they get their meat from too.

Sam's club and Costco gets some expensive cuts too.